Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.
The round steak is also referred to as the rump, and that anatomical description is pretty self-explanatory. That large muscle works hard, so it's lean, without a lot of fat "marbled" throughout. The entire round is very large, weighing up to 150 pounds, with the bone-in.
Round Beef Steak Cut
The round beef cut comes from the steer's hind legs, thigh, butt, and hams. These are the largest muscles in the body. It is a less expensive beef cut and also quite lean. Round beef cuts provide some of the best value for family meals.
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
Rump steak is also known as round steak or bottom round. It's a lean cut of meat with very little fat, making it a healthier option than other steaks. The word “rump” is another term for “buttocks,” which is the hind part of the body where this cut of meat comes from.
The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round.
A rump roast is a cut of beef from the top of the back end of a cow, as far back as you can go before reaching the tail. The entire rump and top of the back leg is called the round, but only the top is rump.
Uses: You can use top round and bottom round for similar pot roast recipes, but cooks utilize them in other ways, too. Cooks use top round often when making London broil (thick steak with a Worcestershire sauce marinade) and Swiss steaks (lean steak made in a roasting pan), as well as for deli meat and beef stock.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Since Round Steaks come from the hindquarters, where the muscles, tendons, ligaments, and cartilage get plenty of exercise, this meat option can be quite tough and chewy. It is also a very lean piece of beef, which causes it to be a little lacking in the flavor department.
The round traditionally would have been round steak. Now it is broken down into sirloin tip steak, top-round steak, eye-round steak and bottom-round steak. Other cuts are flank steak, skirt steak and inside skirt – all used in fajitas. The bottom sirloin flap is also used for fajitas.
While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.
Top round steak is also a lean cut of beef just like the flank steak. But since it has almost no fat in it, it's still a healthier option than flank steaks as well as other cuts. The absence of marbling means this steak cut is more affordable and easier to buy for budget-conscious people.
Top Round Steak or Butterball Steak: Thick steaks from the top of the round. Usually broiled, braised or cooked in liquid. Round Steak: Very lean, but not as tender and juicy as other cuts. Served broiled, braised or cooked in a liquid.
Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.
Topside is in the same place as the Top Round, located at the 'top' of the animal's rear-end. In the British Beef terminology, the American 'round' is divided into three sections: Rump, Topside and Silverside.
Some of the most popular choices amongst Australians are rump steak, scotch fillet steak, t-bone steak or flat iron steak. With a wealth of knowledge in the field of meat, Australian Beef provides a butcher's guide to popular beef cuts and breaks down the benefits of each cut of steak.
The Oyster Blade is possibly the most under rated beef cut. Many butchers who use carcasses will cut BBQ blade steaks or Y Bone steaks from this section, these steaks consist of the chuck tender, under cut and oyster blade along with the scapular bone, popular steaks for a grill, bbq or even braised.
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
ROUND STEAK It's an inexpensive cut of meat, but that doesn't mean it has to be tough. The key is to cook it very low and slow (just like when making Swiss Steak). If possible choose either beef round tip or preferably, the top round, which is the tenderest portion of the round.
Rump roast, not to confuse with bottom round, comes from the hindquarters. Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.
ROUND. The Eye of the Round Roast is lean and flavorful and typically left as one large, whole roast. Top Round Steak or Roast can be cut into roasts, London Broil, or steaks. Bottom Round Steak or Roast can be cut into roast for slow cooking pot roasts or ground into hamburger.
This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.